Raspberry Mousse with Chocolate Sauce

Steps

• 1

  In medium bowl, mix gelatin with 3 tablespoons of cold water. Let stand until gelatin is dissolved.
• 2

  In medium saucepan, combine raspberries and sugar. Cook over medium-low heat. Stir reguarly until sugar dissolves and mixture is warm, about 5 minutes. Stir in gelatin. Pour into a bowl and set aside.
• 3

  Combine cream and vanilla in large bowl. Whip with whisk or mixer until cream has soft peaks. Gently fold in raspberry mixture. Spoon mousse into 6 serving dishes. Lightly cover with plastic wrap and refrigerate at least 2 hours to set.
• 4

  To make sauce, combine chocolate and 3 tablespoons water in microwave-safe bolw. Microwave on high until chocolate is melted, about 1 minute. Whisk until smooth. Drizzle over mousse before serving.